Bring about 1.5 quarts of water to a boil in a large pot or Dutch oven.
Add the white wine, lemon, peppercorns, parsley and salt.
Return to a boil, reduce to a simmer and let the flavors meld, about 10 minutes.
Add the shrimp and cook just until opaque and pink, about 2 minutes.
Drain and place the shrimp in an ice bath.
Chill until ready to compose salad.
Place all of the dressing ingredients except the salt and pepper in a food processor or blender. Process until fairly smooth. Add salt and pepper to taste.
Wash the lettuce (discarding tough outer leaves)
Slice the avocado into 1/2 inch slices
Toss the lettuce with the dressing to taste
Arrange a bed of lettuce on two plates
Arrange shrimp and avocado in a spiral pattern on the plate, alternating shrimp and avocado slices
Lightly drizzle additional dressing on shrimp and avocado (optional)
Sprinkle Gorgonzola cheese on top of shrimp and avocado
Serve with lemon wedges
* This recipe works well with a variety of herbs such as cilantro, mint or dill. If you have a preference or something on hand, substitute your favorite instead of the basil!